It's been 1 year and 7 months since my last visit.Although it had been quite a while since we last came, the other customers were enjoying a friendly atmosphere with the staff. It seems like many of them are regulars. It's always a challenge to make a reservation, and I can feel the popularity of this place every time I visit.Today, we were seated near the entrance, just in front of the chef.This is my second time having Chef Katsumata prepare sushi for us at Sushi Sho.● Evening Course- Sea grapes and seaweed- Chopped gari (pickled ginger)- Asparagus and clam chawanmushi (savory egg custard)- Spring sea bream nigiri- Sashimi of fish scraps- Small horse mackerel nigiri- Simmered octopus- Bonito nigiri- Grilled flat shell clam- Cuttlefish nigiri- Japanese sea bream nigiri- Kombu-marinated turnip- Deep-fried young sweetfish in broth with sansho pepper- Horse mackerel nigiri- Smoked firefly squid- Medium fatty tuna nigiri- Iburigakko (smoked pickled daikon)- Hand roll with sakura shrimp- Sweet shrimp nigiri- Water eggplant- Dried Mexican horse mackerel- Clam miso soup- Caramel ice cream and yuzu sorbet● Custom Nigiri- Bird shellfish nigiri- Sardine nigiri- Grilled skin of red snapper nigiri- Small rice bowl with a comparison of sea urchin- Aged fatty tuna nigiri- Anago (conger eel) nigiri (salt)- Toro-taku roll (1 piece)● Drinks- Draft beer- Barley shochu- Japanese sake, a gentle sake- Japanese sake, Houou Biten〇 Today's Custom Sushi ToppingsRed clam, bird shellfish, surf clam, gunkan with white fish, simmered clam, kombu-marinated white shrimp, botan shrimp, sweet shrimp, kombu-marinated sandfish, sardine, red meat tuna, aged fatty tuna, grilled skin of red snapper, ankimo (monkfish liver) with pickled watermelon, ohagi (sweet rice dumpling), sea urchin (Hokkaido horsehair sea urchin, Miyagi purple sea urchin, Kyushu red sea urchin), anago, and appetizers including fugu (pufferfish) soft roe, abalone, abalone liver, tamagoyaki (Japanese omelet), and rolls.〇 Today's Ice Cream and SorbetSalt, strawberry condensed milk, caramel, yuzu.Unconditionally delicious sushi.The meticulous preparation is evident, and the sushi is simply outstanding.Especially the hand roll with sakura shrimp, which I tried for the first time, was even more delicious than I imagined.The spring sea bream, cuttlefish, sardine, and bonito were all memorable nigiri on this day.The small rice bowl with a comparison of sea urchin was perfect!I thoroughly enjoyed the different flavors of horsehair sea urchin, purple sea urchin, and red sea urchin (^^)/It seems there will be some changes in the restaurant's structure, as Chef Katsumata will be moving to Azabudai Hills in November.I look forward to seeing what kind of sushi he will create in his new location, as he has such a bold presence.It was a great meal.
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